Oven Roasted Asparagus
1 Lb. Asparagus Spears Trimmed		Preheat oven to 425°. Drizzle asparagus with oil in large bowl and toss to coat. Sprinkle with Parmesan, garlic, salt, and pepper and toss again. Arrange asparagus in single layer on a large rimmed baking sheet. Bake until just tender, 12-15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
4 Tbsp. Olive Oil
3 Tbsp. Grated Parmesan Cheese
2 Cloves Garlic Minced
1/2 Tsp. Salt
1/2 Tsp. Pepper
2 Tbsp. Lemon Juice



From the kitchen of Sandi Smith		August 25, 2016
Parmesan Asiago Grilled Asparagus
1 Lb. Asparagus Spears Trimmed		Preheat grill to 350°. Toss asparagus and olive oil in a bowl until evenly coated. Sprinkle dipper onto asparagus until evenly distributed. Place asparagus spears on grill crosswise. Cook until tips are almost blackened, 20 minutes turning spears over after 10 minutes. Finish with Parmesan cheese and garlic sea salt.
3 Tbsp. Caramelized Garlic Olive Oil
1 Tbsp. Parmesan Asiago Dipper
1/2 Cup Grated Parmesan Cheese
1/2 Tsp. Roasted Garlic Sea Salt






From the kitchen of Sandi Smith		August 25, 2016
Scalloped Corn Broccoli
1 Can Creamed Corn		Mix together & bake at 350° until golden brown on top, approximately 45 minutes.
10 Saltine Crackers Crushed
1 Cup Frozen Broccoli Thawed
2 Eggs
1/2 Cup Butter






From the kitchen of Sandi Smith		August 25, 2016